Best Restaurants in U.K.

February 19th, 2009

The following restaurants have been compiled from dozens of authorities, guides, magazines, trade journals and internet sources. They have been listed in no particular order and might be omitted or updated as necessary.

Restaurant Gordon Ramsay
Operator: Gordon Ramsay
Chef : Clare Smyth
68 Royal Hospital Road
Greater London
England
SW3 4HP
Telephone: 020 7352 444
Website: www.gordonramsay.com

Le Manoir aux Quat’ Saisons
Great Milton, Oxfordshire
Operator: Tom Lewis
Chef: Raymond Blanc
Church Road
Great Milton
Oxfordshire
England
OX44 7PD
Telephone: 01844 278881
Website: www.manoir.com

The Square
Operator: Philip Howard
Chef: Philip Howard
6-10 Bruton Street
Greater London
England
W1J 6PU
Telephone: 0207 495 7100
Website: www.squarerestaurant.org

The Fat Duck
Operator: Heston Blumenthal
Chef: Heston Blumenthal
Highstreet
Bray
Berkshire
England
SL6 2AQ
Telephone: 01628 580 333
Website: www.fatduck.co.uk

Marcus Wareing at The Berkeley
The Berkeley Knightsbridge
Wilton Place
London SW1X 7RL
Telephone: 020 7235 1200
Website: www.the-berkeley.co.uk/marcus_wareing.aspx

Chez Bruce
Operator: Bruce Poole
Chef: Bruce Poole
2 Bellevue Road
Wandsworth Common
Greater London
England
SW17 7EG
Telephone: 0208 672 0114
Website: www.chezbruce.co.uk

Le Gavroche
Operator: Michel Roux
Chef: Michel Roux
43 Upper Brook Street
Greater London
England
W1K 7QR
Telephone: 0207 408 0881
Website: www.le-gavroche.co.uk

Nahm
Operator: Como Hotel & Resorts
Created by Australian Chef David Thompson
Chef: Matthew Albert
The Halkin Hotel
Halkin Street
Greater London
England
SW1X 7DJ
Telephone: 0207 333 1234
Website: http://halkin.como.bz/default.asp?section=186

Restaurant Sat Bains
Operator:  Sat Bains
General Manager: Amanda Bains
Chef: Sat Bains
Lenton Lane
Nottinghamshire
England
NG7 2SA
Telephone: 0115 986 6566
Website: www.restaurantsatbains.com

Le Champignon Sauvage
Operator:David Everitt-Matthias
General Manager: Helen Everitt-Matthias
Chef: David Everitt-Matthias
24 Suffolk Road
Gloucestershire
England
GL50 2AQ
Telephone: 01242 573449
Website: www.lechampignonsauvage.co.uk

Pied à Terre
Operator: David Moore
Chef: Shane Osborn
34 Charlotte Street
Greater London
England
W1T 2NH
Telephone: 0207 636 1178
Website: www.pied-a-terre.co.uk

Mirabelle
Operator: Chris Bradley
General Manager: Judy Bradley
Chef: Chris Bradley
56 Curzon Street
Greater London
England
W1J 8PA
Telephone: 0207 499 4636

Waterside Inn
Operator: Alain Roux
Chef: Alain Roux
Ferry Road
Berkshire
England
SL6 2AT
Telephone: 01628 620 691
Website: www.waterside-inn.co.uk

Scott’s
Operator: Caprice Holdings
Chef: Kevin Gratton
20 Mount Street
Greater London
England
W1K 2HE
Telephone: 0207 496 7309
Website: www.scotts-restaurant.com

L’Escargot
Operator: Jimmy Lahoud
48 Greek Street
Greater London
England
W1D 4EF
Telephone: 0207 439 7474
Website: www.lescargotrestaurant.co.uk

Andrew Fairlie at Gleneagles
Operator: Andrew Fairlie
Chef: Andrew Fairlie
The Gleneagles Hotel
Auchterarder
Perthshire
Scotland
PH3 1NF
Telephone: 01764 662231
Website: www.andrewfairlie.com

Midsummer House
Operator:  Crown Group
Chef: Daniel Clifford
Midsummer Common
Cambridgeshire
England
CB4 1HA
Telephone: 01223 369299
Website: www.midsummerhouse.co.uk

Foliage
Operator:  Mandarin Oriental Hotel Group
Chef: Chris Staines
66 Knightsbridge
Greater London
England
SW1X 7LA
Telephone: 0207 235 2000
Website: www.mandarinoriental.com/london/

Drakes
Operator: Steven Drake
Chef: Steven Drake
The Clock House, High Street
Ripley
Surrey
England
GU23 6AQ
Telephone: 01483 224777
Website : www.drakesrestaurant.co.uk

The Maze
Operator:  Gordon Ramsay Restaurants
Chef: Jason Atherton
10-13 Grosvenor Square
Greater London
England
W1K 6JP
Telephone: 0207 107 0000
Website: www.gordonramsay.com/maze

Hakkasan
Operator:  Hakkasan Group
Chef: Hwee Chee Tong
8 Hanway Place
Greater London
England
W1T 1HD
Telephone: 0207 927 7000
Website: www.hakkasan.com

Nobu
Operator:  Nobu Matsuhisa
Chef: Mark Edwards
Old Park Lane
Greater London
England
W1Y 4LB
Telephone: 0207 447 4747
Website: www.noburestaurants.com/

Restaurant Nathan Outlaw
17 Esplanade, Cornwall
Chef:  Nathan Outlaw
Marine Villa Hotel
17 Esplanade
Cornwall
England
PL23 1HY
Telephone: 01726 833315
Website: www.themarinahotel.co.uk

Deanes
Operator: Deanes Restaurant Group
Chef: Michael Deane
34/40 Howard Street
County Antrim
Northern Ireland
BT1 6PF
Telephone: 028 9033 1134
Website: www.michaeldeane.co.uk

Umu
Operator: Marc Ltd
Chef: Ichiro Kubota
14-16 Bruton Place
Greater London
England
W1J 6LX
Telephone: 0207 499 8881
Website: www.umurestaurant.com

L’Enclume
Operator: Simon Rogan
Chef: Simon Rogan
Cavendish Street
Cartmel
Cumbria
England
LA11 6PZ
Telephone: 015395 36362
Website: www.lenclume.co.uk

Restaurant Martin Wishart
Operator: Martin Wishart
Chef: Martin Wishart
54 The Shore
Leith
Midlothian
Scotland
EH6 6RA
Telephone: 0131 553 3557
Website: www.martin-wishart.co.uk

Juniper
21 The Downs
Cheshire
England
WA14 2QD
Telephone: 0161 929 4008
Website: www.juniper-restaurant.co.uk

The Goose
Operator: Lisa Inglis
Chef: Ryan Simpson
Britwell Salome
Oxfordshire
England
0X49 5LG
Telephone: 01491 612 304
Email: info@gooserestaurant.com

Harry’s Place
Operator: Harry Hallam
Chef: Harry Hallam
17 High Street
Great Gonerby
Lincolnshire
England
NG31 8JS
Telephone: 01476 561780

Mr Underhill’s
Operator: Chris Bradley
General Manager: Judy Bradley
Chef: Chris Bradley
Dinham Weir
Ludlow
Shropshire
England
SY8 1EH
Telephone: 01584 874431
Website: www.mr-underhills.co.uk

Christophe
Operator: Christophe Vincent
Chef: Christophe Vincent
St Peter Port
Guernsey
England
GY1 1ZP
Telephone: 01481 230 725
Website: www.christophe-restaurant.co.uk

Bohemia
The Club Hotel & Spa, Green Street
Jersey
England
JE2 4UH
Telephone: 01534 880588
Website: www.bohemiajersey.com

Yauatcha
Operator: Hakkasan Group
Chef: Soon Wah Cheong
15 Broadwick Street
Greater London
England
W1F 0DL
Telephone: 0207 494 8888
Website: www.hakkasan.com

Club Gascon
Operator: Pascal Aussignac
Chef: Pascal Aussignac
57 West Smithfield Street
Greater London
England
EC1A 9DS
Telephone: 0207 796 0600
Website: www.clubgascon.com

Simpsons
Operator: Luke Tipping
Chef: Luke Tipping
20 Highfield Road
West Midlands
England
B15 3DU
Telephone: 0121 454 3434
Website: www.simpsonsrestaurant.co.uk

Plas Bodegroes
Operator: Chris Chown
General Manager: Gunna Chown
Chef: Chris Chown
Address: Nefyn Road
Pwllheli
Gwynedd County
Wales
LL53 5TH
Telephone: 01758 612363
Website: www.bodegroes.co.uk

The Kitchin
Operator: Tom Kitchin
Chef: Tom Kitchin
78 Commercial Quay
Leith
Midlothian
Scotland
EH6 6LX
Telephone: 0131 555 1755
Website: www.thekitchin.com/kitchin/home

The Greenhouse
Operator: Marc Ltd
Chef: Antonin Bonnet
27a Hays Mews
Greater London
England
W1J 5NY
Telephone: 0207 499 3331
Website: www.thegreenhouserestaurant.co.uk

The Ledbury
Operator: Philip Howard
Chef: Brett Graham
127 Ledbury Road
Greater London
England
W11 2AQ
Telephone: 0207 792 9090
Website: www.theledbury.com

L’Atelier de Joel Robuchon
Operator: Joel Robuchon
Chef: Frederick Simonin
13-15 West Street
Greater London
England
WC2H 9HE
Telephone: 0207 010 8600
Website: www.joel-robuchon.co.uk

Drakes on the Pond
Operator: John Morris
General Manager: Tracey Honeysett
Chef: John Morris
Dorking Road
Abinger Hammer
Surrey
England
RH5 6SA
Telephone: 0306 731174
Website: www.drakesonthepond.com

La Trompette
Operator: Chez Bruce
Chef:  James Bennington
5-7 Devonshire Road
Chiswick
Greater London
England
W4 2EU
Telephone: 0208 747 1936
Website: www.latrompette.co.uk

Gordon Ramsay at Claridge’s
Operator: Gordon Ramsay Restaurants
Chef: Mark Sargent
Brook Street
Greater London
England
W1K 4HR
Telephone: 0207 499 0099
Website: www.gordenramsay.com

Locanda Locatelli
Operator: Giorgio Locatelli
General Manager: Roberto Veneruzzo
Chef: Giorgio Locatelli
8 Seymour Street
Greater London
England
W1H 7JZ
Telephone: 0207 935 9088
Website: www.locandalocatelli.com

Hibiscus
Operator: Claude Bosi
Chef: Claude Bosi
29 Maddox Street
Greater London
England
W1S 2PA
Telephone: 0207 629 2999
Website: www.hibiscusrestaurant.co.uk

Number One
Chef: Jeff Bland
The Balmoral Hotel
1 Princess Street
Midlothian
Scotland
EH2 2EQ
Telephone: 0131 557 6727
Website: www.roccofortehotels.com

The Crown at Whitebrook
Operator: Michael Davis
Chef: James Sommerin
Whitebrook
Monmouthshire
Wales
NP25 4TX
Telephone: 01600 860254
Website: www.crownatwhitebrook.co.uk

Wild Honey
Operator: Will Smith
Chef: Colin Kelly
12 St George Street
Greater London
England
W1S 2FB
Telephone: 0207 758 9160
Website: www.wildhoneyrestaurant.co.uk

Box Tree
Operator: Simon Gueller
General Manager: Rena Gueller
Chef: Simon Gueller
35-37 Church Street
Ilkley
West Yorkshire
England
LS29 9DR
Telephone: 01943 608484
Website: www.theboxtree.co.uk

The Room in the Elephant
Operator: Peter Morgan
Chef: Simon Hulstone
The Elephant Restaurant
3 & 4 Beacon Terrace
Devon
England
TQ1 2BH
Telephone: 01803 200 044
Website: www.elephantrestaurant.co.uk

Amaya
Operator: Masala World Ltd
Chef: Karunesh Khanna
Halkin Arcade
Motconb Street
Greater London
England
SW1X 8JT
Telephone: 0207 823 1166
Website: www.amaya.com

Nobu Berkeley Street
Operator: Nobu Matsuhisa
Chef: Hideki Maeda
15 Berkeley Street
Greater London
England
Q1J 8DY
Telephone: 0207 290 9222
Website: www.noburestaurants.com

The River Café
Operator: Rose Gray
Chef: Rose Grey
Thames Wharf
Rainville Road
Greater London
England
W6 9HA
Telephone: 0207 386 4200
Website: www.rivercafe.co.uk

Read’s
Operator: David Pitchford
Chef: Ricky Martin
Macknade Manor
Canterbury Road
Kent
England
ME13 8XE
Telephone: 01795 535344
Website: www.reads.com

L’Ortolan
Operator: Alan Murchison
Chef     Alan Murchison
Church Lane
Shinfield
Berkshire
England
RG2 9BY
Telephone: 0118 988 8500
Website: www.lortolan.com

Tamarind
Operator: Tamarind Group
Chef: Alfred Prasad
20 Queen Street
Greater London
England
W1J 5PR
Telephone: 0207 629 3561
Website: www.tamarindrestaurant.com

Tean – St Martins on the Isle
Operator: Peter Sykes
Chef: Kenny Atkinson
Lower Town
St Martins
St Martins
Highlands and Islands
Scotland
TR25 0QW
Telephone: 01720 422092
Website: www.stmartinshotel.co.uk

Aubergine
Operator: London Fine Dining
Chef: William Drabble
11 Park Walk
Chelsea
Greater London
England
SW10 0AJ
Telephone: 0207 352 3449
Website: www.auberginerestaurant.co.uk

Lindsay House Restaurant
Operator: Richard Corrigan
Chef: Richard Corrigan
21 Romilly Street
Greater London
England
W1D 5AF
Telephone: 0207 439 0450
Website: www.lindsayhouse.co.uk

Tags:
Posted in U.K. | Comments Closed

Michelin Stars for Gordon Ramsay but Troubles Loom

February 17th, 2009

photo credit: gordonramsay.com

Recently leaked Michelin rankings, officially due to be announced on 2 March 2009 has Gordon Ramsay with two stars awarded to Gordon Ramsay au Trianon outside of Paris in Versailles, and one star to Gordon Ramsay at The London West Hollywood in Los Angeles. French critic François Simon from Le Figaro referred to au Trionon as “Xerox food” and in the unabridged quote, “It’s as if you invited me to dinner and offered me a pre-prepared dish you bought from a shop. Of course it’s good and you’ve warmed it up nicely, but I’m not interested in tasting it. I want to taste YOUR food. It’s a cuisine of duplication. In other words, he could open 100 restaurants like this one, the only limit being a human one – he needs to find 100 chefs. Repetitive cuisine is not interesting. It’s like a photocopier: it is Xerox food”. Mr Simon went on to say, that he had tested the fine-dining restaurant with just 10 tables, with starters such as pressed foie gras and Scottish venison, ceps bouchons, Périgord truffle, roasted fig and raspberries. “Quite frankly, it’s just another gastronomic restaurant: boring, pompous and very expensive. It was fine, but I’d already eaten the same thing in Tokyo and all his restaurants in London,” he said. In fact, he fancied the larger, brasserie-style La Veranda’s simple, classic dishes and its view of the park of Versailles.

He also claims that Michelin favors high profile, international celebrity chefs while overlooking more hands-on chefs that stay in the kitchen all night, with just a peek or two through the doors on occasion.
It appears that these same criticisms also apply to Robuchon and Ducasse who also have fists full of stars.

Michelin also came under fire from Mr. Simon for reportedly preparing to give the maximum three stars to the restaurant at the Hotel Le Bristol in central Paris. Mr. Simon commented that it happened to be President Nicolas Sarkozy’s favorite restaurant in close range to the Elysée palace. Mr. Sarkozy recently decorated its executive chef, Eric Fréchon, with the Légion d’Honneur, calling him “a friend”.
Mr. Simon also added, “It’s a safe choice but I have never found that Mr. Fréchon deserved three Michelin stars. It is ‘palace cuisine’ that dazzles the bourgeois, as we say in France, but it’s not tasty: it lacks hips, it lacks flesh, it lacks arse, it lacks life,” said the critic.

In addition to his other ups and downs, Gordon Ramsay may be in a bit of a pinch as he faces a tumbling restaurant empire, the tax man and allegations of infidelity. His flagship restaurant in London, Foxtrot Oscar, has closed for two days a week, and his two other London restaurants are reportedly up on the block for sale. He also has to deal with a $14 million loan from the Royal Bank of Scotland and he allegedly owes back taxes and is in arrears to certain vendors; all of this without mentioning the global financial disaster in progress.

Tags:
Posted in International | Comments Closed

Narcissus Club – Bangkok

February 15th, 2009

112 Suhkumvit 23 Road
Soi 23, Wattana, Bangkok 10110
Tel. +66 (0) 2258 4805
Opening Hours: 7:00pm-2:00am
Website: http://www.narzbangkok.com/
Parking
Pool
Multiple Bars
Food is available
Credit Cards: Yes
Prices: Moderate (Admission fee: 300 baht weekdays includes 2 drinks; 500 baht weekends includes 3 drinks)

Narcissus is a very large club with many different levels from which you are able to look down on the seething masses. It has a state-of-the-art sound system that will literally blow you away!

Photo above: Valentine’s 2009

Narcissus caters to a mainly Thai crowd although it is also popular with foreign expatriates; recognized as one of the top club venues in Bangkok.

The music is usually trance or house, with internationally recognized DJ’s often headlining special events.

Tags:
Posted in Bangkok, Bars | Comments Closed

The Mansion Restaurant at Rosewood Mansion on Turtle Creek – Dallas, Texas

February 13th, 2009


2821 Turtle Creek Blvd
Dallas, TX 75219
Tel. 214-559-2100
Website: www.mansionturtlecreek.com
Cuisine: Contemporary American
Dress Code: Dressy Casual (blue jeans are now permitted)
Credit Cards: All Major
Prices: Expensive

The Mansion on Turtle Creek, now managed by Rosewood Hotels, was built in the early 20th century by a local cotton magnate named Sheppard King. In the early 1980’s it was converted to a hotel and remains to be one of the top hotels in Dallas.
After longtime chef (over twenty years) Dean Fearing left to open a restaurant bearing his name at the Ritz Carlton Hotel he was replaced by well-known New York chef John Tesar and a complete redo of the dining room followed, converting the dining space into three distinctive sections: the main dining room featuring à la carte items, a more luxurious area with a choice of prix fixe menus, the Chefs’ table where Tesar cooks what he fancies on any given evening (six persons only). Blue jeans, a Texas staple, are now finally permitted; and we especially enjoyed seeing them on the young, local Dallas women that tend to congregate here in the evenings.

Tags: ,
Posted in USA | Comments Closed

Cuvée Napa Restaurant, Napa – California

February 13th, 2009

photo credit: www.winecountrythisweek.com

1650 Soscol Ave., Napa
Tel.707-224-2330
Website: www.cuveenapa.com
Opening Hours: Open for lunch, Monday-Friday; dinner, nightly
Credit Cards: All Major
Prices: Moderate-Expensive

Chef Octavio Barrera prepares comfort food for the Napa Valley crowd in the new restaurant Cuvée Napa that opened last April; it is basically a reshuffle of Restaurant Budo and although under the same ownership, it has a less pretentious menu. The cuisine is billed on the menu as “New American Favorites”. The restaurant’s aim is to appeal to regulars that live in the area, and is located next to The River Terrace Inn (www.riverterranceinn.com). Cuvée is a good spot for cocktails and canapés in the bar, or try dinner in the pleasant courtyard where the food now reflects the wine country theme with good old American dishes that people are comfortable with and are perfect for pairing with the mainly California wine list.

Tags:
Posted in USA | Comments Closed

Chez Jay’s, Santa Monica – Los Angeles

February 13th, 2009


1657 Ocean Ave., Santa Monica
Tel. 310-395-1741
Valet Parking and Parking Lot
Opening Hours: Dinner: Every night; Lunch: Tues-Fri; Breakfast: Sat & Sun
Credit Cards: Yes
Prices: Moderate

This is a scruffy neighborhood joint, a watering hole that has been going strong for decades under the guidance of owner Jay Fiondella, who ran the place for over 40 years. He recently died at age 82. Presently, long-time manager Michael Anderson is in charge. It is conveniently located above Santa Monica Beach just south of the Santa Monica Pier on Ocean Avenue, close to major hotels. They are known for serving mainly steak and seafood.

A genuine little dive with sawdust and peanut shells on the floor.

Tags:
Posted in Los Angeles | Comments Closed

Kampuchea Cambodian Restaurant – New York

February 12th, 2009

photo credit: Kampuchea Restaurant

KAMPUCHEA
78 Rivington Street
Tel. 212-529-3901
Website: www.kampucheanyc.com
Opening Hours: Mon, 5:30pm-10:30pm; Tue-Thu, 5:30pm-11pm; Fri-Sat, noon-4pm and 5:30pm-11:30pm; Sun, noon-4pm and 5:30pm-10:30pm
Full Bar
Reservations: Not Accepted
Credit Cards: Diners Club, MC, Visa
Prices: Inexpensive

This is New York’s one and only Cambodian restaurant. It is named after the Khmer name for Cambodia, which is the name most commonly used to refer to the country, at least within Asia. Most countries that were colonized have rid themselves of names given to them by their former rulers.
It is located in a storefront shop on the Lower East Side. There is an open kitchen where chef/owner Ratcha Chau, interpretes Cambodian “street food”, and dining is at communal tables where you sit on bar chairs.

Cambodian cold & warm ‘Small’ Plates

Spicy Organic Chicken Salad  Cabbage, shallots, bell pepper, crushed peanuts       8

Cambodian Hot ‘Small’ Plates
Butter Filet Mignon Green mango, sautéed shallots, cilantro, lime-soy dressing               13

Pickle Plate Watermelon rind, daikons, red cabbage, cucumber, soy sprouts   8

Lemongrass Smoked Duck Breast Pumpkin puree, green mango & herb salad            13

Seared Sweetbread  Shiitake mushroom broth, enoki mushroom and basil salad      12

Seared Monkfish Liver  Beef jus, macerated spicy pears, pickled daikons, bush basil           11

Cambodian Num Pang (Sandwiches)

Served on a toasted baguette, pickled carrots, cucumber, cilantro, chili mayo

Tamarind Baby Back Ribs Duroc pig, Cilantro & Lime Dip             14
Grilled Fresh Water Prawns  Ginger & Scallion Rubbed          12
Grilled Skirt Steak  Toasted coriander, Sambal Chili                      14
Grilled Duroc Pork  Honey Glazed and Shallots                         12
P.E.I Mussels Spicy & sour, okras, tomatillos, baguette             14
Pork Meatballs  Stewed tomatoes, shaved salted egg  , basil    8
Grilled Portuguese Sardines Lemongrass lime chili sauce                 11
Crispy Pork Belly  Honey, scallions, apple cider                                12

Coconut Tiger Shrimp    Toasted shredded coconut                                                 13
House Cured Bacon         Charred whole pickled Thai chilies & red onions             11
Ginger Rubbed Catfish    Honey, shallots & peppercorn                                           12
Sweet Pulled Oxtail        Spicy tamarind basil sauce                                                  14
Grilled Eggplant             Thai eggplant, Chinese eggplant, ginger, garlic                  11
Duroc Pork Garlic glazed with honey dried chili 10
Hoisin Pork Meat Balls  Berkshire pork, rice, light tomato sauce 10
Grilled Skirt Steak    Toasted coriander, five spice chili 15
Grilled Tofu Sweet ginger-scallion soy  10
The Kampuchea House-made pork pate & headcheese terrine 12

Num Pang (sandwich) Tasting       Choice of three items        $17

Cambodian Savory Crepes

Served with lettuce, sprouts and herbs, house dressing
Garnished with chili & crushed peanuts

Shiitake mushrooms, soybeans & butternut squash    13

Catfish, ground peppercorn, honey-soy, sesame seed    13

Chopped jumbo tiger shrimp & red onions                       14

Ground Duroc pork & chives                                               13

Specialty Noodle Soups ‘Katiev’,  Rice Soup, Stew & Cold Noodles

Phnom Penh Katiev Flat rice sticks, chicken broth, ground Duroc pork, duck confit, chicken breast, tiger shrimp, sprouts & herbs 17

Chicken Katiev   Egg noodle, chicken broth, organic chicken breast, sweet sausage, sprouts, chives, sautéed shallots & herbs 15

Tofu Katiev Vegetable noodle, vegetable broth, grilled tofu & eggplant, Napa cabbage, watercress, black mushroom, herbs 15

Duroc Pork Katiev Flat Noodle, pork broth, braised pork belly, salted pork shoulder, sautéed pickled mustard greens, sprouts & herbs 16

Prawn Katiev Flat rice sticks, chicken broth, sweet water prawns, P.E.I mussels, bell peppers, sprouts & herbs 17

Chilled Rice Vermicelli Grilled Duroc pork, Chinese sausage, over easy egg, sprouts & fresh herbs, sautéed shallots, crushed peanuts 15

Chilled Flat Noodle Seared chili tiger shrimp, crispy pork belly, chives, cucumber, lettuce hearts, hoisin & chili sauce 15

Oxtail Stew  Tender oxtail, brisket jus, sweet basil, carrots, green papaya, okra, stewed tomatoes, shallots, side toasted baguette 17

Bwah Moun  Jasmine rice, chicken broth, organic chicken breast, tiger shrimp, ginger, Thai chili, lime juice, sprouts & herbs 15

Tags:
Posted in New York | Comments Closed

Bar Boulud – New York

February 10th, 2009

photo credit: MG & Co./ General Contractors www.mgandcompany.com

1900 Broadway ( Between 63rd Street and 64th Street)
New York, NY 10023
Phone: (212) 595-0303
Website: www.danielnyc.com
Opening Hours: Mon-Fri: Lunch:  12pm – 3:30pm, Dinner: 5pm -11pm, Sat-Sun: Lunch: 11am – 3:30pm, Dinner: 5pm – 11pm
Wine Bar
Credit Cards: all Major
Price: Expensive

Daniel Boulud is from Lyon and he was brought up on good charcuterie. He has a formidable reputation for creating fine-dining restaurants in Manhattan, although now he has gone in a totally different direction by opening a wine bar with an outstanding wine list. If you look carefully, you can find some very reasonably priced selections that pair well with the excellent charcuterie. Order and stick to the charcuterie made on the premises, selections such as: pâté grand-mère, compotée de lapin, or andouille de Vire fashioned by charcuterie master Sylvain Gasdon, from the acclaimed Gilles Verot in Paris. He replicates the earthy flavors and textures of lyonnaise-style artisanal sausages and pâtés, not an easy feat considering the difference in the products between France and New York, I am assured that as many as possible of the main ingredients are imported to attain this quality.
If you do not have a reservation, it is no problem, sit at the counter or the tasting table and order charcuterie and cheese, after all, this is a wine bar, please do not take things too seriously—this is not supposed to be grand cuisine—it is a wine bar with the best charcuterie and cheese in town! Do not expect something it isn’t.

Tags: ,
Posted in New York, Wine, Wine Bars | Comments Closed

Le Lys Thai Restaurant – Bangkok

February 9th, 2009

photo credit & logo property of Le Lys

Nang Linchi, Soi 6 Thung Mahamek, Sathorn, Bangkok 10120
Tel. +66 02 287 18 98
http://www.lelys.info/
Credit Cards: Yes
Prices: Inexpensive

The ownership team is made up of a Thai lady called Paty and her French husband Philippe Delmas, and due to their input it works out to be a very pleasant experience both dining-wise and asthetically with even an opportunity to play pétanque (French lawn bowling) in the garden. They have recently moved from their location on Luang Suan to this new one on Narathiwat and they continue to serve the same reliable Thai dishes as before. Fruit drinks, wine and beer. Definitely worth a visit.

Tags: ,
Posted in Bangkok | Comments Closed

The Spotted Pig “Gastro Pub” – New York

February 5th, 2009

photo credits: www.thespottedpig.com, logo property of The Spotted Pig

314 W. 11th Street
at Greenwich St.
New York, NY 10014
Tel. (212) 620-0393
Email: info@thespottedpig.com
Website: www.thespottedpig.com
Operating Hours:
Brunch: 11am – 3pm (weekends)
Lunch: 12 – 3pm
Bar Menu: 3pm – 5:00pm
Dinner: 5:30pm – 2am
Dress Code: None
Owners: April Bloomfield, Ken Friedman
Credit Cards: All Major
Prices: Moderate
Awards: One-Michelin star

Many pubs around England offer food ranging from mediocre to simply dreadful, the exceptions are pubs that serve gastronomically exciting cuisine. They were far and few between a few years ago, though gaining ground recently. My friends who keep up on those sorts of things have, over many years, introduced me to many surprisingly excellent, and these days dubbed, “gastro pubs” surrounding London and beyond.

Now in lower New York City, English Chef April Bloomfield, who garnered her training at such well know restaurants as: River Cafe, Kensington Place, Bibendum, and Chez Panisse, has opened her “gastro pub” The Spotted Pig in the depths of lower Manhattan in the West Village. It is a very popular spot now and very difficult to snag a table so your best bet is to wait for a table during the off hours either early or late, or you can dine at the bar or around the columns, if space permits. On February 14th they are celebrating their 5th anniversary.

Following are the menu offerings:

Bar Snacks

Deviled Eggs $ 3.00
Chicken Liver Toast $ 5.50
Devils on Horseback $ 7.00
Marinated Olives $ 3.50
Roasted Almonds $ 3.50
Roll Mops $ 7.50
Pot of Pickles $7.50

photo credit: The Spotted Pig

Plates

Beau Soleil Oysters with Mignonette 6 for $ 18 / 12 for $ 36
Marinated Octopus and Celery Salad $18
Jerusalem Artichoke & Escarole Salad with Hazelnuts $17
Apple, Walnut & Cheddar Salad $16
Smoked Haddock Chowder with Homemade Crackers $15
Prosciutto & Ricotta Tart with Marjoram $18
Sheepís Ricotta Gnudi with Brown Butter & Sage $15
Sweetbreads with Piperade and Mint $16
Crispy Pigís Ear with Lemon & Capers $15
Caesar Salad with Parmesan & Croutons $16

Entrees

SautÈed Quail with Roasted Treviso & Parmesan $30
Seared Spanish Mackerel with Mint Vinaigrette $24
Wild Striped Bass with Porcini & Crispy Leeks $32
Pan Fried Calfís Liver with Mashed Potatoes & Sage $21
Chargrilled Burger with Roquefort Cheese & Shoestrings $ 17

photo credit: The Spotted Pig

Sides

Shoestring Fries $7
Mushrooms with Bacon & CrËme FraŒche $10
Roasted Carrots with Thyme $8
Beets & Greens $8
Brussels Sprouts $10
Champ $8
Plate of Five Vegetables $24

Desserts $8

Walnut, Chocolate & Amaretto Cake
Orange & Bourbon Chocolate Cake
Banoffee Pie $9
Ginger Cake
CrËme Caramel
Cheese Plate 2 for $ 10 / 3 for $ 15

Beer and Wine

Cask Beer

Cask-conditioned ale is the traditional beer of Britain. It is unfiltered and undergoes a secondary fermentation in the cask. When that fermentation is finished, the beer is left with a very light natural carbonation and a subtle depth of flavor. The yeasts, its job finished, drops to the bottom of the cask and leaves the beer clear. It is pulled up to the bar by a hand pump, just as it is in England’s Pubs. Cask ales are best enjoyed at a gently chilled cellar temperature. We hope you enjoy this handmade artisanal beer, brewed from the finest malt and hops.

Spotted Pig Bitter $9
Six Points ìOtisî Oatmeal Stout $9

Also on Draught:

Victory Pilsner (Downingtown, PA) $7
Capt. Lawrence Pale Ale (Pleasantville, NY) $8
Speckled Hen Pub Ale (England) $7
Guinness Stout (Ireland) $7

Bottles

Sapporo Light Beer (Japan) $6
Red Stripe Jamaican Lager (Jamaica) $6
Pacifico Clara (Mexico) $6
Samuel Smith’s Organic Lager (England) $9
Sierra Nevada Pale Ale (Chico, CA) $7
Brooklyn Brewery ìLocal 1î (Brooklyn, NY) $16
Magners Irish Cider (Ireland) $7
Saison Dupont Farm House Ale (Belgium) $12
Lindeman’s Lambic (Belgium) $12

Wine

Sparkling

Prosecco Ombra NV $10
Champagne Pol Roger “Brut Reserve” NV $19

Rose

Refosco Bastianich “Rosato” 2007 $9

White

Bourgogne Olivier Leflaive ìLes Setillesî 2006 $12
Viognier F. Villard ìLes Contours de Deponcinsî 2006 $17
Tocai Friuliano Bastianich 2007 $11
Sauvignon Blanc Rock Rabbit 2006 $9
Roussanne McCrea ìCiel du Cheval Vineyardî 2006 $16
Riesling Dr. Pauly Bergweiler “W.S” Kabinett 2005 $16

Red

Crozes-Hermitage Paul Jaboulet “Les Jalets” 2004 $14
Morellino di Scansano La Mozza “I Perazzi” 2006 $10
Pinot Noir The Four Graces 2006 $15
Zinfandel Ridge “Three Valleys” 2006 $13
Cabernet Sauvignon Clos du Val 2005 $17
Malbec Cuvelier Los Andes 2005 $15

There is no corkage fee; as you are not permitted to bring in your own wine. Choose from their most reasonably priced list!

Tags: ,
Posted in New York | Comments Closed

« Older Entries
Newer Entries »